Taste x Time x Thai: The Sensory Wisdom of Local Cuisine
Discover the deeper layers of Thai cuisine through this immersive course that blends traditional wisdom with modern thinking. Students will explore the nine foundational Thai tastes, the logic of flavour pairing, and the connection between food and wellbeing across seasons. With hands-on sensory tests, zero-waste practices, and fermentation techniques, the course encourages students to rethink local ingredients and express their culinary ideas in innovative ways. From understanding food as medicine to presenting dishes through storytelling, this journey cultivates both technical flavour skills and the art of food communication.
Course Schedule
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Class Date9 August 2025
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Class Hour9:00 - 16:00
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Total Hour6 Hours
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Class Capacity20 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | Thai (translation available upon request) |
| Suitable For | Hobbyist |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
What you will learn
- Introduction to the 9 fundamental Thai tastes and “seasonal body states” (Eat Right – Stay Healthy)
- Explanation of local dishes such as Kaeng Liang using Yin-Yang principles
- Connection between natural flavours and herbs in Thai cuisine
- Explore Umami Synergy and the Thai-style U-Matrix
- Conduct sensory tests (sight/smell/taste/sound/touch) with real ingredients
- Practise “flavour pairing” to develop flavour logic thinking
- Case study of Blackitch: local ingredients, producers, and zero waste practices
- Fermentation & Waste = Value (learn traditional recipes such as fermented fish sauce and Tai Pla)
- Workshop: Create new dishes using Food as Medicine and Zero Waste principles
- Create dishes from randomly selected ingredients
- Design food through the integration of flavour, colour, texture, and meaning
- Present the final creation using images, sound, and storytelling (Food Communication)
Recipes
- Create new dishes rooted in Thai culinary wisdom.
- Gain a deep yet contemporary understanding of the science of food balance.
- Students will develop both flavour skills and food communication concepts.
Lecturers
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